Make delicious, easy to make home made Farmer's Cheese (tvarog)
Into a pot pour full fat milk, add salt. Attach a candy thermometer on the inside of the pot. Don't have a candy thermometer? Check my notes for solutions on how to make farmer's cheese without it.
Heat the milk on medium heat, stirring occasionally to prevent burning on the bottom of the pot. If you are using a pot that is notoriously difficult to cook in and it burns food constantly be sure to stir frequently or use a different pot.
When milk reaches 180F (around 82C) pour vinegar into the milk, Turn of the heat and gently stir milk with a wooden spoon. You should see curds forming pretty much immediately. Once you see curds forming, remove pot from the heat and let mixture sit for 10-15 minutes.
Place a large fine mesh sieve over a large bowl or a pot. Then pour hot curdled milk through the fine mesh sieve. Let the liquid drain and sieve collect the curds. If your sieve is small you may need to wait a few moments for the liquid to drain before pouring in more curdled milk.
Discard the drained liquid. Keep the sieve over a bowl. Cover with a plate and let drain further for 5-6 hours. This can be either done on the counter or in the fridge. After cheese had enough time to drain. Scrape out the cheese into a container and refrigerate until ready to use. Cheese stored in the fridge lasts 2 weeks.
Farmer's Cheese is a popular ingredient in sweet and savory dishes.
Watch milk carefully, once you see foam on the top and lot of steam raising from the surface of the milk. And you'll notice that surface looks like it's moving. Milk is very hot. Milk is almost boiling. It's time to add vinegar.
You can use lemon juice. I however prefer vinegar as it doesn't lent any flavor to the cheese and therefore it's more suitable for variety of dishes. If you don't mine lemon flavor lemon juice a great substitute for vinegar.
Cheese stored in the fridge in an airtight container last 2 weeks. I often keep for even longer with no issues.
Recipe by Hanielas.com